High fiber pastry product

ABSTRACT

High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of priority under 35 U.S.C.119(e)(1) of a provisional patent application Ser. No. 61/126,122, filedMay 1, 2008, which is incorporated herein by reference in its entirety.

BACKGROUND

Frozen consumer-heatable pastry products that contain sweet fillings arewell known and include products such as TOASTER STRUDEL brand pastries,and the like. These pastry products are sold to the consumer in frozenform for heating by the consumer in a toaster or microwave oven.Typically, the pastries contain a sweet filing such as a fruit or spiceflavored jelly, for example, cherry, cinnamon, apple, and the like. Inmany instances they often also include icing which may be pre-applied orapplied by the consumer after reheating the pastry product. Typically,consumer-reheatable pastry products are low in fiber, for example,containing less than about 1 gram of fiber per 54 gram serving.

With the push for high fiber diets, the reformulation of well-known foodproducts (e.g., consumer-heatable pastry products) to achieve higherlevels of dietary fiber is desirable and is an ongoing challenge forfood scientists. In many instances, the simple addition of fiber to afood product results in the deterioration of certain desirableorganoleptic properties that are associated with the food product. Theaddition of fiber may also cause significant problems in food processingoperations, for example, commercial dough sheeting processes where therheological properties of the dough may be greatly affected by theaddition of dietary fiber.

In view of the foregoing, what is desired is consumer-heatable pastryproduct that contains a high level of fiber and that maintains desirableorganoleptic properties and processing characteristics.

SUMMARY

The invention provides high fiber-containing pastry products. In manyembodiments, the high fiber-containing pastry products of the inventioncomprise about 5-10 grams of fiber in a 54 gram serving of the pastry,more typically ranging from about 8-9 grams fiber in a 54 gram servingof the pastry.

High fiber-containing pastry products of the invention comprise a friedlaminated dough piece prepared from a developed dough composition. Thedeveloped dough composition comprises, inter alia, wheat flour;resistant wheat starch, and vital wheat gluten. It has been found thatthe reduction of wheat flour content along with the addition ofresistant wheat starch and vital wheat gluten enables the production ofa dough composition that has a high fiber content while retainingdesirable organoleptic and processing characteristics. In particular, ithas been found that the addition of resistant wheat starch along withvital wheat gluten allows the developed dough composition to retain itsextensibility, thereby allowing it to be successfully sheeted to adesired thickness for use in pastry manufacturing.

In some embodiments, the developed dough composition has anextensibility of about 125-250 mm. In other embodiments, the compositionhas an extensibility of about 170-220 mm. In some embodiments, thedeveloped dough composition has a maximum resistance (Rmax) of about300-700 mm. In other embodiments, the developed dough composition has aresistance (Rmax) of about 400-500 mm. Extensibility and maximumresistance can be measured in accordance with Test Procedure 1 describedherein.

Pastry product of the invention further includes a sweet fillingcomposition comprising a fiber source selected from the group consistingof inulin, polydextrose, and mixtures thereof. In some embodiments, thesweet filling contributes about 34 grams fiber in a 13 gram serving ofthe sweet filling.

In some embodiments, the pastry product further includes and icingcomposition that may comprise a fiber source selected from the groupconsisting of inulin, polydextrose, and mixtures thereof. In someembodiments, the icing composition contributes about 1 gram of dietaryfiber in a 6.5 gram serving of the icing.

In some embodiments, the developed dough composition comprises about30-40% wt. wheat flour; about 15-30% wt. resistant wheat starch; andabout 1-3% wt. vital wheat gluten; about 1-3% wt. leavening agent; andabout 25-40% wt. water. In some embodiments, the developed doughcomposition further comprises ascorbic acid for example, at a levelranging from about 0.003-0.008% wt.

DETAILED DESCRIPTION

The invention provides high fiber pastry articles comprising (a) a friedlaminated dough piece prepared from a developed dough compositioncomprising (i) wheat flour; (ii) resistant wheat starch; and (iii) vitalwheat gluten; (b) a fiber-containing sweet filling compositioncomprising a fiber source selected from the group consisting of inulin,polydextrose, and mixtures thereof; and (c) a fiber-containing icingcomposition comprising a fiber source selected from the group consistingof inulin, polydextrose, and mixtures thereof. In many embodiments, thehigh fiber pastry articles of the invention comprises about 5-10 gramsfiber in a 54 gram serving of the pastry.

The high fiber-containing fried pastry products of the invention areprepared from a developed dough composition comprising wheat flour,water, yeast, resistant wheat starch, vital wheat gluten, fat, and mayfurther include certain option ingredients. Ingredients making up thedeveloped dough composition are described in more detail below.

-Wheat Flour

Developed dough compositions suitable for use in the present inventioncomprise wheat flour. The wheat flour provides a source of protein forthe developed dough matrix. In order to provide a high fiber content inthe pastry articles of the invention, a portion of the wheat flour thatwould typically be present in the dough composition is replaced withresistant wheat starch thereby reducing the amount of wheat flour thatis present in the dough composition as compared to low fiber doughcompositions. Typically, a low fiber dough composition might compriseabout 50-60% wt. wheat flour having about 11-13% protein. Typically, theamount of wheat flour present in the dough compositions of the inventionranges from about 30-40% wt., more typically ranging from about 32-36%wt. In an exemplary embodiment, the amount of wheat flour is about 34%wt.

-Water

Developed dough compositions suitable for use in the present inventioncomprise water. The amount of water from all sources (e.g., water, ice,eggs, milk, etc.) should not be so high that the dough compositionbecomes so soft that it cannot maintain a desired structure, especiallya closed-cell structure comprising a developed matrix containing bubblesof carbon dioxide and water vapor. On the other hand, the amount ofwater should not be so low that the dough composition is dry and has noability to expand (i.e., no extensibility).

Typically, the amount of water from all sources ranges from about 25-40%wt., more typically ranging from about 31-36% wt. In an exemplaryembodiment, the amount of total water is about 33.5% wt.

In many embodiments, the flour/water ratio of the dough compositionranges from about 1.30-2.15, more typically ranging from about1.65-1.70.

-Yeast

Developed dough compositions suitable for use in the present inventionare leavened dough compositions that comprise yeast, chemical leaveningagents, or a combination thereof.

When yeast is used, it may be typical baker's dry yeast, and can be at aconcentration of about 0.5-3% wt. of the dough composition. In certainembodiments of the invention, yeast can be about 1-3% wt. of the doughcomposition, as well as about 1.0-1.8% wt. of the dough composition.Yeast can be used for leavening, as well as a flavor enhancer to providebetter taste.

Chemical leavening agents (i.e., systems with chemical leavening acidsand bases) may also be used in the dough compositions of the invention.The chemical leavening system used in preparing the dough products ofthe invention may include at least one chemical leavening base. Anychemical leavening base that is capable of undergoing the reaction issuitable for use in the dough product of the invention.

Although a base may be included to react with each chemical leaveningacid, i.e., more than one base may be utilized, in an embodiment, thechemical leavening base would be capable of reacting with both of the atleast two chemical leavening acids. Such chemical leavening bases arewell known to those of skill in the art and, as a result, only theexemplary chemical leavening bases, sodium bicarbonate (baking soda),ammonium bicarbonate and potassium bicarbonate, are recited herein.

The chemical leavening system utilized in the dough products of theinvention further may include at least two chemical leavening acids thatmay be classified as fast acting or slow acting. Suitable fast actingchemical leavening acids for use in the dough products of the inventioninclude, but are not limited to, any of the sodium acid pyrophosphates(SAPP), monocalcium phosphate monohydrate (MCP), sodium aluminum sulfate(SAS), glucono delta lactone (GDL), potassium hydrogen tartrate (creamof tartar), combinations of these and the like.

Suitable slow acting chemical leavening acids include those that have arelatively lower solubility in water and require higher temperatures toreact with chemical leavening bases. Consequently, slow acting chemicalleavening acids typically react with a chemical leavening base later inthe cooking cycle. Slow acting chemical leavening acids that aresuitable for use in the dough products of the invention include, but arenot limited to, sodium aluminum phosphate (SALP) and dicalcium phosphate(DCP).

In an embodiment of the invention, bicarbonate of soda is used in thedough composition at a concentration of up to about 0.5% wt. of thedough composition. In embodiments of the invention bicarbonate of sodacan be powdered and used at a concentration of about 0.2-0.3% wt. of thedough composition.

In an embodiment of the invention, sodium acid pyrophosphate (SAPP) isused in the dough composition at a concentration of up to about 0.5% wt.of the dough composition. In embodiments of the invention, SAPP can beat a concentration of about 0.2-0.3% wt. of the dough composition.

-Resistant Starch (RS):

High fiber pastry products of the invention comprise resistant starch(“RS”) which replaces a portion of the wheat flour that otherwisetypically be present in the dough composition. The resistant starchincreases the dietary fiber content of the dough composition. As usedherein the term “resistant starch” or “RS” refers to a starch thatresists digestion in the small intestine of a human.

Resistant starch is often classified in one of the following fourdifferent classifications: RS1, RS2, RS3, or RS4 depending on the causeof its resistance to digestion. RS1 refers to physically inaccessiblestarch that is due to entrapment of granules within a protein matrix orwithin a plant cell wall, such as partially milled grain or legumesafter cooing. RS2 refers to raw starch granules, such as those frompotato or green banana, that resist digestion by alpha-amylase, possiblybecause those granules lack micropores through their surface. RS3 refersto retrograded amylose formed by heat/moisture treatment of starch orstarch foods, such as that that occurs in cooked/cooled potato and cornflake. RS4 refers to chemically modified starches, such as acetylated,hydroxypropylated, or cross-linked starches that resist digestion byalpha-amylase. Some RS4 may not be fermented in the colon.

RS is counted with the dietary fiber fraction of food and is believed tofunction as fiber in the human digestive tract. When RS reaches thecolon it is fermented to hydrogen, methane, carbon dioxide, lactic acid,and short chain fatty acids with purported beneficial effects thatsuggest prevention of colonic diseases.

In view of the known health benefits of dietary fibers in general, andthe potentially advantageous additional properties of RS4 starches infood products, there is a need in the art for improved RS4 starcheshaving a high degree of resistance to alpha-amylase digestion, as wellas low-cost methods of producing such chemically modified starches.

In some embodiments, the resistant wheat starch comprises a chemicallymodified RS4 starch such as the RS4 starch described in U.S. Pat. No.5,855,946 (Seib et al.). These resistant starches typically exhibit atleast about a 20% resistance to alpha-amylase digestion, as measuredusing American Association of Analytical Chemists (AOAC) Method 992.16(1995). In some embodiments, the starches have at least about 35%resistance, and most preferably at least about 50% resistance toalpha-amylase digestion using the foregoing method.

A wide variety of native starches can be used in the preparation of thechemically modified RS4 starches, for example, starches taken from thegroup consisting of the cereal, root, tuber, legume and high amylosestarches; specific examples of preferred starches include wheat, corn,oat, rice, tapioca, mung bean and potato starches.

In many embodiments, the RS4 resistant starches are cross-linked,although acetyl, succinyl, and phosphoryl groups may increasealpha-amylase digestion resistance. Cross-linked starches are mostpreferably phosphorylated to form distarch phosphate diesters andcontain at least 0.1% by weight residual phosphorous, and morepreferably at least about 0.2% by weight thereof.

These chemically modified RS4 starches are prepared by reacting astarting (usually native and unmodified) starch in the presence of waterand with a cross-linking agent under conditions of pH and temperature toyield a modified starch having the desired alpha-amylase digestionproperties. The preferred preparation method involves initially forminga slurry of the starting starch in water and adding the cross-linkingagent to the slurry. The slurry would typically have from about 15-60%wt. starch, and more preferably from about 30-50% wt. The preferredphosphorylating cross-linker would be sodium trimetaphosphate (STMP)alone or a mixture of STMP and sodium tripolyphosphate (STPP). Preferredreaction conditions include a basic pH (preferably from about 10-13 andmore preferably from about 11-12 and a reaction temperature of fromabout 25-70 C, and more preferably from about 30-50 C. The reaction needbe carried out only for a sufficient time to provide the requisitedegree of alpha-amylase digestion resistance, and this would normally befor a period of from about 10 minutes to 24 hours, more typically about1-3 hours.

In many embodiments, the dough composition of the invention comprisesabout 15-30% wt. resistant starch, for example, about 20-25% wt.resistant starch, or about 23% wt. resistant starch.

-Vital Wheat Gluten

In many embodiments, the high fiber-containing pastry products of theinvention are prepared from a dough composition that comprises vitalwheat gluten. Vital wheat gluten replaces at least a portion of theprotein that is lost in the dough compositions due to the reduction ofthe amount of wheat flour used. Vital wheat gluten refers to the dried,insoluble gluten portion of wheat flour from which the starch andsoluble components have been removed by a washing process. Typically,the vital wheat gluten is then dried to a fine powdered state. Vitalwheat gluten is typically not denatured as determined by the testprocedure in “Approved Methods of the American Association of CerealChemist”, Method 38 entitled “Vital Wheat Gluten” (December 1962). Vitalwheat gluten typically has a percent protein on a dry basis of about 75%or greater. Useful vital wheat gluten is commercially available underthe trade designation PROVIM ESP (from Archer Daniels Midland Co., IA).Typically, the amount of vital wheat gluten in the dough compositionranges from about 1-3% wt., or from about 1.5-2.5% wt.

-Fat

The dough composition may also include fat, which can be added in avariety of formats such as chips, liquids and solids. The fat can alsobe provided as a roll-in shortening as discussed in more detail herein.A dough fat can be added at a concentration of up to about 15% wt. ofthe dough composition. In certain embodiments of the invention, doughfat can be about 1-3% wt of the dough composition.

-Optional Ingredients

Optionally, salt can be in a dough composition. Salt is typically addedin an amount ranging from about 0.5-2% wt. of the dough compositionalthough other amounts may be useful.

Optionally, an emulsifying agents, such as mono- and di-glycerideemulsifiers, may be added to the dough composition. The emulsifyingagents are typically used at a concentration of up to about 5% wt. ofthe dough composition.

Optionally, eggs can be included in the dough composition. The eggs canbe used in the form of whole egg solids at a concentration of about 0.5to about 3.0% by weight of the dough composition. In embodiments of theinvention whole egg solids can be at a concentration of about 1.5 toabout 2.0% by weight of the dough composition. Egg yolk solids can alsobe used at a concentration of about 0.5 to about 3.0% by weight of thedough composition as well as about 0.85% by weight of the doughcomposition.

In many embodiments, the dough composition comprises the following rangeof ingredients.

TABLE 1 Amount Amount (Broad Range) (Narrow Range) Ingredient (% wt.) (%wt.) Wheat Flour 25-50 30-40 Resistant Starch 15-30 20-25 Vital WheatGluten 1-4 1-3 Water 25-40 31-36 Fat  1-10 1-3 Yeast  1.3-2.15 1.65-1.70-Dough Preparation and Properties

In accordance with the preparation of the mixed dough composition, thewheat flour, resistant starch, vital wheat gluten, eggs, shortening andflavorings heretofore described are dry mixed prior to the addition ofwater and yeast. After dry mixing, the water and yeast are added, andthe ingredients are then full mixed, at a controlled temperature, inorder to prevent premature proofing. Typically such a mixer can be onewhich has a cooling jacket to assure that the temperature is low enoughto prevent premature proofing. A second stage mix includes salt, doughconditioners, chemical leavening. During this initial mixing, the doughtemperature should not exceed about 66° F. as higher temperatures willresult in poor sheeting characteristics and may result in prematureproofing. Typically, mixing may be from about three to about 30 minutes,preferably from about 5-10 minutes.

After the dough is mixed and prior to sheeting, the dough compositionwill typically display an Extensiograph reading of about 125-250 mm,more typically from about 170-220 mm. The dough composition will alsotypically display a maximum resistance (designated “R_(max)”) rangingfrom about 300-700 mm, more typically ranging from about 400-600 mm. Ifthe extensibility is less than about 125 mm, the dough composition willbe too stiff and will not stretch enough to holds its shape. If theR_(max) is less than about 300 mm, the strength of the dough compositionis not acceptable to hold onto the CO₂ gas that is formed duringproofing.

The above Extensiograph readings are desirable in order to provide adough composition that can be sheeted and laminated to a final thicknessof about 0.85-2.0 mm, more typically about 1.0-1.5 mm. This results in afinished fried dough product height of about 12-20 mm, more typicallyranging from about 13-15 mm. It is preferred that the laminated doughhave a thickness not exceeding about 2.0 mm, because it has been foundthat such a dough is dimensioned such that after expansion duringcooking, it will still easily fit within a toaster; and after expansionduring toasting, it can still easily be removed from a toaster withoutbecoming stuck.

After the mixed dough composition has been prepared, it is then employedwith a hydrated or anhydrous roll-in shortening, with the amount ofroll-in shortening utilized being from about 3-20% wt. of the totallaminated dough composition after roll-in has occurred, preferably fromabout 4-10% wt., and most preferably from about 4-7% wt. The totalshortening (fat), roll in shortening plus added dough shortening (addin), in the dough should be in the range of between about 4.5-22% wt.,preferably between about 6-17% wt., and most preferably between about6-8% wt. of dough. After frying the total shortening (fat) includingthat picked up from the frying fat in the cooked dough should be in therange of between about 8-30% wt., preferably between about 12-24% wt.,and most preferably between about 12-18% wt. of the cooked dough.

The precise roll-in shortening employed in the roll-in shortening stepis not critical. It may be any of the conventional hydrogenatedvegetable oil shortenings available on the market, commonly employed inthe baking industry. Those are plastic or hydrogenated glycerideshortenings derived most commonly from vegetable oils by hydrogenation.The common oils are cottonseed oil, soybean oil, coconut oil, rapeseedoil, peanut oil, olive oil, palm oil, sunflower seed oil and the like.

Rolling in of the shortening is accomplished in known and availablemachinery during a sheeting step. Such typical machines may be a Rondosheeter as well as others.

In many embodiments, the laminated dough, utilizing roll-in shorteningat the level hereinbefore described, has from about 2-12 substantiallydiscrete and substantially continuous shortening layers per millimeterof laminated dough thickness. The layers are typically substantiallydiscreet and continuous, in other words, they should be substantiallynon-broken and extend along the full length of the laminated dough.

After the laminated dough is prepared it is filled with the sweetfilling and is folded to form an encasing shell. This process can bereferred to as “make up.” The make up process may vary but it generallyincludes dedusting the laminated dough. This step may also comprisebrushing off excess flour from the pad surface such as with rotatingbrush dedusters.

After dedusting, the laminated dough may be docked, followed by slittingto a desired width, and depositing of the sweet filling. A water spraycan be applied along the edges of the dough sheet such that goodeffective sealing and seam integrity are achieved.

The folders and crimpers used in the baking industry are well known.With respect to the product of the type described herein, the laminateddough pad is folded upon itself, laying down the top dough layer afterdepositing the sweet filling on the bottom dough layer. Folding can beaccomplished manually or using mechanical implements such as a doughplow.

Free edges of the product can be finished by, for example, crimping. Thefolded edge can be crimped to provide all edges with a similarappearance. After crimping, a laminated dough pad having a plurality ofdiscrete and continuous layers, which completely surrounds the filling,is formed.

It has been found desirable to reduce the thickness of the laminateddough pad thickness less than 50% during each pass through the rollers.Attempting to achieve a greater than 50% reduction in laminated doughpad thickness per pass, decreases the ability to obtain discrete andcontinuous layers in the laminated dough pad. Also, the dedustingtechnique discussed above removes excess flour that might cling to thelaminated dough pad and interact with the filling on the inner surfaceof the dough pad.

Proofing the dough is conducted for a sufficient time to allow a volumeincrease. This can be done for about 20-40 minutes, as well as about20-30 minutes, at conventional proofing conditions such as temperaturesof about 110-120° F. and at a relative humidity of about 40-60%. Duringproofing the product can expand in volume as much as about 80%, with thelaminated dough pad itself expanding in volume as much as about 100%.After proofing, the product is ready for cooking, such as by frying orbaking.

Constraint on the product can be utilized during cooking to assure thatin embodiments intended for heating in a conventional toaster. In suchcases a constraint assures that the filled pastry will not expand to athickness beyond which it will no longer fit within a toaster. Forautomated processes, the cooking can be done in a double restraintcooker. Typically, the filled pastry is restrained as it passes into thecooker by a lower conveyor screen upon which the filled pastry rests andis also at least partially constrained by an upper conveyor screen.During about the first quarter period of cooking, the product can ridewholly on the lower conveying screen without any upper constraint.Thereafter, as the product moves through the cooker (e.g., fryer), thefilled pastry becomes constrained with respect to both the upperconveying screen as well as the lower conveying screen.

Cooking conditions are set to achieve a crisp surface and a moist butnot gummy interior. Typically, these results can be achieved by fryingat a temperature of about 350-425° F. for about 25-180 seconds. Inembodiments of the invention, cooking is at a temperature of about365-385° F. for about 40-50 seconds, as well as about 375° F. for about37-43 seconds. Numerous frying oils may be used for frying the filledpastry. Suitable oils include soybean oil or palm oil, for example, fromCargill, Incorporated.

For embodiments intended for heating or toasting in a conventionaltoaster, the product is conveyed so that immediately after cooking, asthe product exits from the cooker, the gap between the constrainedconveying screens is slightly decreased to provide a post-cookingthickness of about 13-18 mm. Such a size is especially suitable forplacing in a conventional toaster.

After frying, the product can then be frozen and packaged. To enhancethe shelf life of the filled pastry, the filled pastry is frozen duringdistribution and storage prior to consumption. As an alternative toheating the filled pastry in a conventional toaster, it is also possibleto heat the filled pastry in other devices such as a microwave oven or aconventional oven.

The filled pastry can be provided in a pastry kit that also includes atopping composition. The topping composition can be prepared from avariety of materials such as diary-based ingredients, icing, fruit,meat, tomato-based sauces, peanut butter, decorative sprinkles, andcombinations thereof.

-Icing

In many embodiments, the high fiber pastry products of the inventioninclude an icing component that can be pre-applied to the pastry productor may be provided in a separate containing for application to thepastry by the person preparing the pastry. Useful icing compositionscomprise sugar, fat, water, sweetener, flavoring, dairy components suchas sweet whey solids, xanthan gum, dextrose, and the like. Also a sourceof dietary fiber that is selected from inulin, polydextrose, andmixtures thereof may be included in the icing composition.

One representative example of a high fiber icing is described in U.S.Patent Application No. 2007/0269569 (Bashor et al.). The high fibericing composition comprises about 10-15% wt. inulin; about 30-55% wt.sugar; about 0.009-0.027% wt. xanthan gum; about 8-20% wt. water; andabout 12-20% wt. total fat. Other ingredients include, for example, cornsyrup solids, salt, high fructose corn syrup, flavoring (e.g., vanilla),and polysorbate 60.

Useful fiber-containing icing compositions typically comprise an amountof fiber (inulin, polydextrose, etc.) sufficient to provide about 1 gramof fiber in a serving of icing of about 6.5 grams. For example, theicing may comprise about 10-20% wt. fiber, or about 12-17% wt. fiber.

-Filling

In many embodiments, the high fiber pastry products of the inventioninclude a sweet filling that is pre-applied to the pastry product.Typically, the sweet filing comprises a fruit or spice flavored jelly,for example, cherry, cinnamon, apple, and the like. Useful sweet fillingcompositions comprise sugar, sweeteners, starch, gum blends such as guarand locust bean gum, acidulants, flavors, food color, and preservatives.Also included is a source of dietary fiber that is selected from inulin,polydextrose, and mixture thereof. In an exemplary embodiment, the highfiber pastry products comprise a filling having the formulation shown inTABLE 2.

TABLE 2 Ingredient % wt. Water 36 High fructose corn 20 syrup Fructalose20 Polydextrose 11 Starch 7 Strawberries 3 Citric acid <1 StrawberryFlavoring <1 Sodium citrate <1 Gem Blend SSD 5946 <1 Sugar <1 SodiumBenzoate <1 Potassium Sorbate <1 Sucralose (25%) <1 Colorant (Red) <1Antifoam <1 Colorant (Blue) <1

Useful filling compositions comprise an amount of fiber (inulin,polydextrose, etc.) sufficient to provide about 2-5 grams of fiber in aserving of filling of about 13 grams. For example, the sweet filling maycomprise about 15-38% wt. fiber, or about 23-30% wt. fiber.

The invention will now be described with reference to the followingnon-limiting examples.

EXAMPLES

Test Procedure 1: “Extensigraph Test Method”

This procedure is used on dough taken directly from a mixer. Theprocedure is used to assess the stretching properties of a dough asaffected by chemical maturing agents, dough modifiers and otheradditives which alter the machineability of doughs. The method is amodification of AACC method 54-10 especially regarding dough preparationand dough temperature during the determination. The test uses anExtensigraph, Type DM 90-40, C. W. Brabender (Duisburg) instrumentsequipped with temperature control bath. Obtain a 1000 gram sampledirectly from the mixer. Avoid further mixing or kneading. AdjustExtensigraph temperature control bath to maintain 60° F. in thefermentation cabinet. Allow dough sample to set at room temperature for5 minutes from time sample is removed from mixer. Do not work or kneadsample during this relaxation period. At end of relaxation time, removeouter dough surface with a scissors. Weigh a 150 gram sample and dustlightly with dusting flour. Transfer sample to the rounder-homogenizeron the Extensigraph and round samples for 20 revolutions. Transfersample to the dough roller-type moulder and mould into cylinder. Placedough cylinder evenly into dough holder so that all prongs of holder areused and place holder in a cradle within the 60° F. chamber, place theholder with the dough sample on the Extensigraph in position forstretching. Start Kymograph with pen at zero and extend dough until itbreaks. Stop downward movement of hook immediately after breaking. Liftpen from chart. From the curve, read and record (1) total extensibilityin millimeters; and (2) maximum resistance in Brabender Units (B.U.).

Allow at least one hour for equipment to adjust to temperature the ratioof resistance divided by extensibility characterizes the stability andpotential baking volume of the dough. The ratio figures reflect thenatural age of the flour and the effects of maturing agents and otherdough modifiers. Average results on duplicate samples should agreewithin +/−10 mm extensibility and +/−50 B.U.'s resistance for differentoperators using different instruments. See also “The Physical Evaluationof Flour Performance” by C. W. Brabender, The Bakers Digest, April 1956and AACC Method 55-10, Extensigraph Method, General.

Example 1

A dough composition useful in the present invention was prepared usingthe ingredients listed in TABLE 3. The dough composition was prepared byfirst mixing the dry ingredients of 1^(st) stage to form a dry blend.Separately, the yeast was pre-hydrated with water. The pre-hydratedyeast, dry ingredient blend, ice, and shortening were then added to adough mixer and were mixed at low speed. After mixing at low speed, the2^(nd) stage ingredients were added, and the resulting composition wasmixed on high speed until the desired Extensiograph reading was reached.

TABLE 3 AMOUNT INGREDIENT (% WT.) 1^(st) Stage Flour 34.17 ResistantStarch 23.00 Water 19.78 Ice 7.19 Yeast Water 6.56 Yeast 1.50 Egg YolkSolids 0.85 Color 0.009 Mixer Shortening 1.20 Vital Wheat Gluten 2.00Ascorbic Acid 0.005 2^(nd) Stage Sucrose 1.75 Dextrose 0.50 Salt 1.04SAPP 0.25 Soda 0.25 Total 100.00

Comparative Example A

Several fiber sources (e.g., inulin, sugar cane, polydextrose, etc.)were evaluated for use in dough compositions. The results of theevaluations are presented below.

Inulin:

Inulin was evaluated as a fiber source at levels between 15-25% wt. Itwas found that inulin did not form a dough acceptable for sheeting,laminating, and frying. The product was very sticky and produced a“gummy” product. The inulin dough also became very dark and looked burntonce toasted. A representative inulin formulation is provided in TABLE4.

TABLE 4 INGREDIENT % WT. % WT. FLOUR HARD SPRING (WINTER) 36.81 40.00WATER 26.59 23.40 YEAST HYDRATION 7.96 7.96 INGREDIENT ICE-POTABLE 0.000.00 SHORTENING PALM OIL #2 1.20 1.20 SALT 1.04 1.04 EGG YOLK DRIED FREEFLOWING 0.85 0.85 SODIUM ACID PYROPHOSPHATE (SAP) 0.25 0.25 SODIUMBICARBONATE 0.25 0.25 FDC YELLOW #5 RED #40 MALTODEX 0.04 0.04 POTASSIUMSORBATE SOLUTION-M 0.0003 0.0003 INULIN 25.00 25.00Sugar Cane:

Sugar cane was evaluated as a fiber source at levels between 15-25% wt.The dough made with inulin had a very stiff and brittle dough structurethat was not acceptable for sheeting, laminating, and frying. The doughalso turned noticeably grey in color and produced an unacceptabletexture in the finished product. A representative formula is providedbelow in TABLE 5.

TABLE 5 INGREDIENT % WT. % WT. FLOUR HARD SPRING (WINTER) BL 36.81 40.00WATER 26.59 23.40 YEAST HYDRATION 7.96 7.96 INGREDIENT ICE-POTABLE 0.000.00 SHORTENING PALM OIL #2 1.20 1.20 SALT 1.04 1.04 EGG YOLK DRIED FREEFLOWING 0.85 0.85 SODIUM ACID PYROPHOSPHATE (SAP 0.25 0.25 SODIUMBICARBONATE 0.25 0.25 FDC YELLOW #5 RED #40 MALTODEX 0.04 0.04 POTASSIUMSORBATE SOLUTION-M 0.0003 0.0003 SUGARCANE FIBER POWDERED 25.00 25.00Polydextrose:

Polydextrose was evaluated as a fiber source at levels between 15-25%wt. Polydextrose did not produce acceptable dough compositions. The mixtime to make a dough composition had to be extended to about twice thenormal time, and still the dough was not filly developed. The doughstructure was very brittle and was very prone to tearing duringsheeting. A representative formulation is provided in TABLE 6.

TABLE 6 INGREDIENT % WT. % WT. FLOUR HARD SPRING (WINTER) BL 36.81 40.00WATER 26.59 23.41 YEAST HYDRATION 7.96 7.96 SHORTENING PALM OIL #2 1.201.20 SALT 1.04 1.04 EGG YOLK DRIED FREE FLOWING 0.85 0.85 SODIUM ACIDPYROPHOSPHATE (SAP) 0.25 0.25 SODIUM BICARBONATE 0.25 0.25 FDC YELLOW #5RED #40 MALTODEX 0.04 0.04 POTASSIUM SORBATE SOLUTION-M 0.0003 0.0003POLYDEXTROSE FCC 25.00 25.00Fiber Combinations:

Blends of various fibers were evaluated. The blends did not make anacceptable finished product because the desired rheological propertieswere not present. The dough compositions did not sheet acceptably.Representative dough compositions are provided in TABLES 7-8.

TABLE 7 Wheat Starch/Polydextrose: INGREDIENT % WT % WT. FLOUR HARDSPRING (WINTER) BL 35.81 36.81 WATER 22.61 21.61 YEAST HYDRATION 7.967.96 SHORTENING PALM OIL #2 1.20 1.20 SALT 1.04 1.04 EGG YOLK DRIED FREEFLOWING 0.85 0.85 SODIUM ACID PYROPHOSPHATE (SAP) 0.25 0.25 SODIUMBICARBONATE 0.25 0.25 FDC YELLOW #5 RED #40 MALTODEX 0.04 0.04 POTASSIUMSORBATE SOLUTION-M 0.0003 0.0003 WHEAT STARCH HIGH TDF 15.00 15.00POLYDEXTROSE FCC 15.00 15.00

TABLE 8 Wheat Starch/Sugar Cane/Polydextrose: INGREDIENT % WT % WT FLOURHARD SPRING (WINTER) BL 36.81 37.81 WATER 23.11 22.11 Yeast Hydration7.96 7.96 SHORTENING PALM OIL #2 1.20 1.20 SALT 1.04 1.04 EGG YOLK DRIEDFREE FLOWING 0.85 0.85 SODIUM ACID PYROPHOSPHATE (SAP) 0.25 0.25 SODIUMBICARBONATE 0.25 0.25 FDC YELLOW #5 RED #40 MALTODEX 0.04 0.04 POTASSIUMSORBATE SOLUTION-M 0.0003 0.0003 WHEAT STARCH HIGH TDF 9.50 9.50SUGARCANE FIBER POWDERED 9.50 9.50 POLYDEXTROSE FCC 9.50 9.50

Other embodiments of this invention will be apparent to those skilled inthe art upon consideration of this specification or from practice of theinvention disclosed herein. Various omissions, modifications, andchanges to the principles and embodiments described herein may be madeby one skilled in the art without departing from the true scope andspirit of the invention which is indicated by the following claims.

1. A high fiber pastry comprising a fried laminated dough piece prepared from a developed dough composition comprising: (i) about 30-40% wt. wheat flour; (ii) about 15-30% wt. resistant starch; (iii) about 1-3% wt. vital wheat gluten; (iv) a leavening agent; and (v) water.
 2. The high fiber pastry product of claim 1, wherein the developed dough composition has an extensibility of about 125-250 mm when measured according to “Extensigraph Test Method”.
 3. The high fiber pastry product of claim 1, wherein the developed dough composition has a resistance (Rmax) of about 300-700 mm when according to “Extensigraph Test Method”.
 4. The high fiber pastry product of claim 1, wherein the developed dough composition comprises about 20-28% wt. resistant starch.
 5. The high fiber pastry product of claim 4, wherein the resistant starch is an RS4 type resistant starch. 